Potato & Artichoke Quiche
by Irene Vlach
Ingredients
- 2 oeuf
- 1 pate a gateau
- 1 boite coeur d'artichaux
- 2 gousse ail
- 1 laitue, heart
- 1 orange
- 1 Tbsp vinaigre de vin rouge
- 1/4 cup fromage de chevre, en miettes
- 1/4 tsp crushed red pepper flakes
- 1/2 lb p-d-t, yukon gold
Instructions
Peel and medium dice the potato. Drain the artichokes and roughly chop. Peel and mince the
garlic, crack the eggs into a large bowl. Beat until smooth. Cut off and discard the root end of
the romaine, roughly chop the leaves. Cut off and discard the rind and white pith of the
In a large non-stick pan heat 1 tsp olive oil on medium-high until hot. Add the potato and season with pepper. Cook, stirring occasionally, 12-13', or until browned and tender.
Add the artichokes, garlic and red pepper flakes, pepper. Cook, stirring occasionally 1-2', or until softened and fragrant; season with pepper. Tranfer to the bowl of beaten eggs. Add the cheese and season with pepper. Stir to thoroughly combine.
Put filling onto pie crust.
425 F - 18-20'. Let stand 2 minutes before serving.
Salad: combine romaine,
Blue Apron.